Easy weeknight meals are totally my jam, and having something my family loves to put on the table with minimal work from me is the best way to go!! This Orange BBQ Pulled Pork can also be made with frozen chicken breast. It’s perfect for tostadas, on top of baked potatoes, inside a tortilla, or on top of rice with vegetables.

This is just the right kind of fall meal that could easily be part of any upcoming tailgate spread. And, in Razorback country, that could mean a breakfast spread…just think about it….pulled pork omelets….hello, nothing celebrates Razorback football like pork at any meal!

Orange BBQ pulled pork (or chicken) is cooked in the slow cooker, and the juices and sauces mix together to make flavorful meat topping for tacos, potatoes, eggs or rice.

But, this recipe is the perfect weeknight dinner before a busy church night, work day, or when guests are headed your way for the weekend. I’m an Enneagram 3, and the more things on my to-do list and accomplish, the more I have my head down hustling. This means my favorite gadget in the kitchen is my slow cooker. Nothing makes me feel more accomplished than coming home after working all day and smelling cooked dinner.
This summer, I found Mix and Match Mamas Citrus Chicken Tostadas and decided to make my own spin on it for regular use.

Print Recipe

Orange BBQ Pulled Pork

Orange BBQ pulled pork (or chicken) is cooked in the slow cooker, and the juices and sauces mix together to make flavorful meat topping for tacos, potatoes, eggs or rice.

Ingredients

1 pork roast or sirloin or 5 chicken breasts
1 cup BBQ sauce
1 cup orange juice
1 Tablespoon taco seasoning or pulled pork seasoning packet
1 Tablespoon dry ranch
10 shakes of Mrs. Dash or all-purpose seasoning

Instructions

Line crockpot with a slow cooker liner.
Add meat to the slow cooker.
Top with seasonings, then BBQ sauce and orange juice.
Cover and cook on low for 8-10 hours, depending on the amount of meat.
When cooked, shred meat with 2 forks and dredge in the sauce.
Serve over baked potato, rice, eggs, or as a taco.

The possibilities with this recipe are endless. If you can’t eat it all in one sitting, plan to bless another family and take them a meal. Or, freeze it in batches and eat on it all winter. For those who love eating wild game meats, this same recipe would work great on deer meat, and wild boar and, frankly would make a great marinade for duck breasts. The possibilities are endless!